Sous Chef

Feed, Educate, and Serve

• Understand, educate, and promote the mission and vision of Taste Project.
• Implement the policies and procedures of Taste Project to balance accessibility with an enjoyable experience for all participants.
• Foster a culture of value and appreciation by engaging with guests and volunteers in a welcoming and supportive manner.

• Maintain kitchen operations to ensure smooth workflow and consistent food quality.
• Manage inventory by ordering, receiving, and maintaining accurate records to minimize waste and control costs.
• Ensure prep lists are accurate and stations are fully stocked and ready for service.
• Foster an inclusive environment by providing leadership, training, and support to volunteers and apprentices.
• Uphold culinary standards by supervising food preparation and enforcing health and sanitation guidelines.
• Serve as the backup for the Executive Sous Chef, overseeing kitchen operations and workflow as needed.
• Engage volunteers by ensuring they feel valued, supported, and empowered to contribute effectively.
• Assign and coordinate tasks based on skill levels and kitchen needs to optimize efficiency.
• Perform additional duties as required.

• 4+ years of experience in culinary arts or related fields.
• Strong leadership, communication, and interpersonal skills.
• Ability to engage with diverse populations with compassion and patience.
• Food Manager Certification (training provided if hired).
• Able to lift 50 lbs. and stand/walk continuously.
• Willing to undergo a background check.
• Must be at least 18 years old and available weekends and holidays.